These Hokey Pokey Biscuits are a classic New Zealand recipe! Made with only 4 basic ingredients... they're quick, easy, and so, so delicious!
If you have butter, golden syrup, brown sugar and self-raising flour on hand, you can have these biscuits prepared, baked and ready to eat in just 20 minutes.
When I was young, my Mum used to make Hokey Pokey biscuits all the time; I guess because they were a quick and simple biscuit recipe that kept us kids happy!
The original recipe for these biscuits was from the NZ Edmonds Cookbook that every New Zealander grew up with. Now, this recipe is not the original Edmonds one, but it is just as good as I remember - and only requires 4 ingredients! So....Easy....
Another NZ classic biscuit from this cookbook is crunchy chocolate Afghans made with cocoa and cornflakes - you really MUST try them!
Hokey pokey is what we, in Australia, would call honey crunch or honeycomb flavour, and these hokey pokey biscuits get their beautiful caramel flavour from the combo of brown sugar and golden syrup.
Why You're Going To Love This Recipe
There's nothing better than a batch of warm cookies out of the oven, especially when they have a comforting, caramel-like flavour.....
- One bowl - 4 ingredients - that's it! Just butter, golden syrup, brown sugar and flour - melt and mix together, roll into balls and bake - how easy is that? Prepped and baked in 20 minutes!
- No fail - simple enough for kids to make - once the butter, sugar and golden syrup have been melted together, the kids can add the flour and mix, and then those little fingers can roll up and flatten the biscuits on a baking tray.
- Budget-friendly and basic ingredients - I'm pretty sure you will have all 4 ingredients on hand!
- Perfect for lunchboxes - and definitely those hungry tummies after school, too!
What You Need
Made with basic pantry staples, these Hokey Pokey biscuits require no fancy ingredients at all!
And I just love a one-bowl recipe - just as much as the kids love a wooden spoon to lick!
Note: Scroll to the recipe card at the bottom for the quantities of the ingredients and fully detailed method!
- Butter - either salted or unsalted is fine to use.
- Golden syrup - easily purchased in your supermarket, or you can substitute it for corn syrup, honey or maple syrup. You can even make your own golden syrup. However, convenience really is the key here!
- Brown sugar - either light or dark brown sugar is fine to use. It is the brown sugar that gives a slightly caramelised flavour to these biscuits.
- Self-raising flour - use store-bought self-raising flour (also known as self-rising flour) or make your own by sifting two teaspoons of baking powder through every 1 cup of plain all-purpose flour (ensure that you use baking powder and not baking soda or bicarbonate soda).
Equipment Required
Hokey Pokey biscuits are made using only basic kitchen equipment - perfect for beginner cooks!
- 2 X Baking trays or baking sheets
- Microwave and microwave-safe bowl (or alternatively, you can melt the ingredients in a small saucepan over the stovetop or in a Thermomix)
- Spoon for mixing
- Oven
Step By Step Instructions
Such a quick and easy recipe, these Hokey Pokey biscuits are prepped and baked in 20 minutes!
Note: Scroll to the recipe card at the bottom for the quantities of the ingredients and a fully detailed method!
Step 1 - Melt
Preheat moderate oven to 180 degrees Celsius (fan forced) and line two baking trays.
Place the butter, brown sugar and golden syrup in a microwave-safe bowl and heat at 50% power (medium heat) in 30-second bursts, stirring each time.
Microwave until the butter has melted and the brown sugar has dissolved, then set aside to cool.
Step 2 - Sift Flour
Sift the self-raising flour into the same bowl.
Fold the flour gently into the melted butter mixture until a soft dough forms.
Step 3 - Roll And Bake
Roll tablespoonfuls of mixture and place them on your prepared tray.
Flatten slightly using a fork gently pressed on top of the small balls.
Bake for 10 minutes or until just lightly golden brown.
Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- For a crunchy 'outer' but soft 'inner' Hokey Pokey biscuit gently fold through the self-raising flour - don't overmix!
- Serving - serve the Hokey Pokey biscuits on their own for morning tea or afternoon tea... or for a cheeky dessert, add a scoop of ice cream between two biscuits and sandwich together!
- Storing & Freezing - Store your Hokey Pokey biscuits in an airtight container at room temperature for up to 5 days (if they last that long!), or they can be wrapped well in an airtight container and frozen for up to 1 month.
FAQs
The Edmonds Cookbook was first published in New Zealand in 1908. It has been republished many times over the years and contains some old favourite recipes that have survived the decades, as well as some updated ones to reflect more modern cooking tastes. The Edmonds Cookbook is a staple item in just about every Kiwi (New Zealand) home.
Golden syrup is readily available in supermarkets; however, you can substitute it with corn syrup, honey or maple syrup. You can even make your own golden syrup if you like.
Yes you can! I've included both the conventional method and the Thermomix method for Hokey Pokey biscuits in the recipe card below.
Related Recipes
Whipping up a batch of biscuits can be so quick and easy, and really, you just can't compare store-bought with the flavour of biscuits home-made with love!
Why not try some of these? The kids will love to help!
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4 Ingredient Hokey Pokey Biscuits
Ingredients
- 60 g unsalted butter
- 115 g (⅓ cup) golden syrup
- 60 g (⅓ cup) brown sugar
- 225 g (1½ cup) self-raising flour sifted
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
- Place the butter, golden syrup and brown sugar into a microwave-safe bowl and melt on 50% power, stirring each 30 seconds, until melted. Stir until all of the sugar has dissolved. Set aside to cool.Note: Alternatively you can melt the ingredients in a saucepan on the stovetop over low heat.
- Sift the self-raising flour on top of the melted butter mixture. Stir until a soft dough forms.
- Form tablespoon sized balls with the dough and place onto the baking trays.Note: If the mixture is too soft to roll into balls, add a little more flour and mix again.
- Press the dough balls down lightly with a fork.
- Bake for 10 minutes or until just golden.
- Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time but still as delicious!)
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
- Place the butter, golden syrup and brown sugar into the TM bowl. Melt for 2 minutes, 80 degrees, Speed 2. Scrape down the sides of the bowl.
- Melt for a further 2 minutes, 80 degrees, Speed 2. Leave to cool slightly.
- Add the self-raising flour to the TM bowl and mix for 20 seconds, Speed 2. Scrape down the sides of the bowl and repeat.
- Form tablespoon sized balls with the dough and place onto the baking trays. Press down lightly with a fork.
- Bake for 10 minutes or until just golden. Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time but still as delicious!)
Notes
- Golden syrup - is readily available in supermarkets, however you can substitute it with corn syrup, honey or maple syrup. You can even make your own golden syrup if you like.
- For a crunchy 'outer' and a soft 'inner biscuit - gently fold through the self raising flour - don't overmix.
- Storing - store your Hokey Pokey biscuits in an airtight container at room temperature for up to 5 days (they will soften over this time), or they can be wrapped well in an airtight container and frozen for up to 1 month.
Jasmine says
Super quick and easy for a spontaneous treat. A blast from the past! I used to make these as a kid and I prefer them with baking soda and more butter.
Peter says
Hello ur recipe says...
115 g (⅓ cup) golden syrup
60 g (⅓ cup) brown sugar
They both say 1/3 cup I'm not sure wat this means??? Lol I ain't a baker an am now lil bit stuk..
Lucy says
Hi Peter, you can use the grams measurements or the cups measurements if you prefer (1/3 cup of golden syrup weighs more than 1/3 cup brown sugar does, which is why the grams are different).
Grace Terry says
Can I put Sultanas in them ? Thanks from Grace
Lucy says
Sure!
Elias says
are thay ready for eating after thay have been baked or do thay "need" to be in a container for 5 days?
Lucy says
They're ready as soon as they're cooked.